Cajun Pork Cutlets Recipes

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CAJUN SMOTHERED PORK CHOPS



Cajun Smothered Pork Chops image

Pork chops smothered with onions and Cajun flavors in a rich stock. Cajun comfort food. Simple ingredients and simple methods.

Provided by Sweet Daddy D

Categories     Main Course

Time 3h15m

Number Of Ingredients 18

6 bone-in pork chops (2 - 3 pounds)
2 tablespoons vegetable oil
6 cups yellow onion (sliced thin (about 2 large onions))
4 cloves garlic (rough chop)
1 tablespoon AP flour
4 tablespoons butter
1 cup dry white wine
3 cups chicken stock (plus some reserved)
16 ounces baby Bella mushrooms (quartered-optional)
1 tablespoon Creole seasoning
1 teaspoon dry oregano
1 teaspoon dry basil
½ teaspoon dry thyme
1/2 teaspoon cayenne pepper (Optional)
1/2 teaspoon Kosher salt
1/2 teaspoon ground black pepper
⅓ cup Creole seasoning
⅔ cup AP flour

Steps:

  • Rinse pork chops and pat dry with a paper towel.
  • Sprinkle both sides of the chops with kosher salt and ground black pepper and let sit for about 15 minutes.
  • Combine the ingredients for the dredge.
  • Heat the vegetable oil in a Dutch oven over medium-high heat.
  • Dredge the pork chops in the dredge mix and shake off the excess.
  • When the oil is hot, sear the pork chops on both sides for about 3 to 4 minutes. Set aside on paper towels. Do this in batches so you don't crowd the pan.
  • If there are any burned morsels in the dutch oven, wipe out with a paper towel.
  • Set the heat to medium over under the dutch oven and add the butter.
  • When the butter is frothy add the AP flour and stir constantly to make a light roux. NOTE: The roux will be very thin because of the 4:1 ratio of butter to flour, but with the long cook, it will still serve to thicken the gravy.
  • Add the yellow onions and stir until starting to wilt about 8 to 10 minutes.
  • If using the mushroom, add them about halfway through (after about 4 minutes) sauteeing the onions.
  • When the onions are wilted, add the garlic and the Herb and Spice Blend. Stir to combine.
  • Saute until the garlic is aromatic, which will only take about 2-3 minutes. Stir constantly.
  • Increase heat to medium-high.
  • Stir in the white wine and simmer until the wine has reduced by about half, about 5 minutes. Use the wine to deglaze the pan if necessary by scraping the bits of food off the bottom.
  • Add the stock. Bring the stock to a high simmer and continue for about 5 minutes.
  • Add the pork chops back to the pot. Stir and move them around so that they are all covered with the gravy.
  • Lower the heat to a low simmer, cover the Dutch oven and simmer for 1 hour. Stir the pot thoroughly every 15 minutes or so.
  • After 1 hour, continue to simmer with the pot partially covered for another 30 minutes, stirring occasionally.
  • Check the pork chops for tenderness and continue to simmer until very tender. Taste the gravy for seasoning and add more if needed. Add more reserved stock if the gravy is too thick. Place the lid on completely or partially depending upon how thick you want the gravy.
  • Once the chops are tender and falling apart, serve immediately over rice.

Nutrition Facts : Calories 688 kcal, Carbohydrate 47 g, Protein 46 g, Fat 34 g, SaturatedFat 15 g, Cholesterol 141 mg, Sodium 740 mg, Fiber 8 g, Sugar 13 g, ServingSize 1 serving

CAJUN SPICED PORK CHOPS



Cajun Spiced Pork Chops image

This is an incredibly flavorful recipe that is quick and easy to make. Most people keep these spices stocked in their pantry!

Provided by danaleotx

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 15m

Yield 4

Number Of Ingredients 8

1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon rubbed dried sage leaves
½ teaspoon garlic salt
1 ½ teaspoons extra-virgin olive oil
4 center cut pork chops

Steps:

  • Mix paprika, cumin, black pepper, cayenne pepper, sage, and garlic salt on a plate. Liberally coat each pork chop with the spice mixture.
  • Heat olive oil and several pumps of non-stick, butter-flavored spray in a large skillet over high heat. Place pork chops in the skillet, reducing heat to medium. Cook until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 228.4 calories, Carbohydrate 0.9 g, Cholesterol 63.1 mg, Fat 13.9 g, Fiber 0.4 g, Protein 23.7 g, SaturatedFat 4.6 g, Sodium 271.9 mg, Sugar 0.1 g

EASY BAKED CAJUN PORK CHOPS



Easy Baked Cajun Pork Chops image

Now to be honest, if you want to do these right you should check out the Paul Prudhomme recipe I've also posted. But... I make them this way when I'm low on time or energy and I think they are pretty good! They are baked instead of fried which is healthier but also means you aren't tied to the stove. Sometimes I leave out the tomatoes and serve with spanish rice instead. Cooking time is a guess. My oven cooks fast so I'm never sure what to tell people!

Provided by little_wing

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless pork loin chops (1/2 inch)
1/2 tablespoon Mrs Dash's extra spicy seasoning
1/3 cup butter, melted
1 cup diced tomato (can use canned)
1/4 cup chopped onion
2 garlic cloves, minced

Steps:

  • Preheat oven to 350.
  • Arrange chops in baking dish.
  • Sprinkle spice blend evenly over meat.
  • Drizzle with butter.
  • Combine remaining ingredients and spoon evenly over meat.
  • Cover with foil and bake approximately 15 minutes or until almost done.
  • Bake uncovered for another 10 minutes or until done.

Nutrition Facts : Calories 158.9, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.6, Sodium 251, Carbohydrate 5.6, Fiber 1.1, Sugar 2.9, Protein 0.9

CAJUN PORK CUTLETS



Cajun Pork Cutlets image

Serve with steamed rice to soak up the sauce, add some greens on the side and you have a great dinner. From Pol Martin Cookbook

Provided by daisygrl64

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

8 pork cutlets
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon powdered oregano
1/4 teaspoon powdered thyme
1/4 teaspoon ground ginger
2 tablespoons butter
1 onion, sliced
1 green pepper, in thick strips
1 red pepper, in thick strips
2 tablespoons flour
1 1/2 cups chicken broth, heated
1 teaspoon honey
salt

Steps:

  • mix herbs and spices together, rub half of mixture into meat.
  • heat butter in large frying pan over med heat, add pork and cook 3 minutes on each side, season with salt and remove from pan, set aside.
  • add onions to hot pan and cook 3 minutes over med heat, add peppers and remaining spice mixture, mix and cook for 7 minutes.
  • sprinkle in flour, mix well and cook 3 minutes.
  • add chicken broth and honey. cook 5 minutes over low heat. return pork to pan and simmer 2 minutes.
  • Serve.

CAJUN PORK CHOPS



Cajun Pork Chops image

My family loves these spicy, fried pork chops. Quick and easy to make! I've used bone-in pork steaks instead, and just increased cooking time per side a couple of minutes

Provided by TREASUREMOM

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 25m

Yield 4

Number Of Ingredients 9

¼ cup all-purpose flour
1 tablespoon paprika
1 teaspoon ground sage
1 teaspoon Creole seasoning
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon garlic powder
4 (1/2 inch thick) boneless pork chops
2 teaspoons olive oil

Steps:

  • Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.
  • In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.

Nutrition Facts : Calories 149 calories, Carbohydrate 7.6 g, Cholesterol 31.3 mg, Fat 7 g, Fiber 1.1 g, Protein 13.6 g, SaturatedFat 1.9 g, Sodium 24.3 mg, Sugar 0.3 g

CAJUN MARINATED PORK CHOPS



Cajun Marinated Pork Chops image

Freeze these savoury chops right in the marinade so they're ready to be popped into the oven along with baking potatoes and you have dinner ready with no mess :)

Provided by daisygrl64

Categories     Pork

Time 5h4m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon molasses
1 tablespoon cider vinegar
2 teaspoons cajun seasoning
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
1 onion, chopped
2 garlic cloves, minced
4 pork loin chops (bone in)
1 tablespoon fresh parsley, chopped

Steps:

  • in a bowl mix together ketchup, mustard, molasses, vinegar, cajun seasoning, worcestershire sauce, thyme, onion and garlic. scrape into large freezer bag, add chops, seal and turn to coat. refrigerate for 4 hours.
  • Make Ahead: freeze for up to 1 month, thaw in refrigerator for 24 hours.
  • in skillet bring chops with marinate and 1/2 cup water to boil, reduce heat heat to low, cover and simmer until fall apart tender, about 40 minutes. remove chops with slotted spoon to serving platter, increase heat to med-high and cook until liquid reduces to about 1 cup, about 8 minutes.
  • pour sauce over chops and sprinkle with parsley.

Nutrition Facts : Calories 321.8, Fat 20.3, SaturatedFat 7.5, Cholesterol 68.8, Sodium 505.7, Carbohydrate 15.9, Fiber 0.8, Sugar 11.3, Protein 19.2

CAJUN PORK AND RICE



Cajun Pork and Rice image

I created this recipe upon returning home from traveling. With little food in the house, I used what was there. My husband loves this dish because it's tasty, and I love it because it's easy. -Allison Gapinski, Cary, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 4h35m

Yield 4 servings.

Number Of Ingredients 14

1-1/2 teaspoons ground cumin
1-1/2 teaspoons chili powder
1-1/2 pounds boneless pork loin chops
1 can (14-1/2 ounces) petite diced tomatoes, undrained
1 small onion, finely chopped
1 celery rib, finely chopped
1 small carrot, julienned
1 garlic clove, minced
1/2 teaspoon Louisiana-style hot sauce
1/4 teaspoon salt
1-1/2 cups uncooked instant rice
1 cup reduced-sodium chicken broth
1 teaspoon olive oil
1 medium green pepper, julienned

Steps:

  • Mix cumin and chili powder; sprinkle pork chops with 2 teaspoon spice mixture. Transfer to a 4-qt. slow cooker., In a small bowl, mix tomatoes, onion, celery, carrot, garlic, hot sauce, salt and remaining spice mixture; pour over chops. Cook, covered, on low until meat is tender, 4-5 hours., Stir in rice and chicken broth, breaking up pork into pieces. Cook, covered, on low until rice is tender, 12-15 minutes longer. , In a small skillet, heat oil over medium-high heat. Add green pepper; cook and stir 5-7 minutes or until crisp-tender. Serve on top of pork mixture.

Nutrition Facts : Calories 423 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 573mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges

CAJUN PORK CHOPS



Cajun Pork Chops image

This is a recipe I am transferring here from an old handwritten recipe card. I have no idea where it came from, but I have made it many times over the years and we really like it. (There are several recipes for Cajun pork chops here, but the dry rub mixture in this recipe has different ingredients.)

Provided by TasteTester

Categories     Pork

Time 18m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon sage
1/2 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (or to taste)
4 boneless center cut pork chops, 1/2-inch thick
1 1/2 teaspoons butter
1 1/2 teaspoons oil

Steps:

  • Combine paprika, cumin, salt, sage, pepper, garlic powder and cayenne in a bowl. Coat chops with seasoning mixture on both sides, pressing into the meat.
  • Heat butter and oil over high heat in a large skillet until very hot. Place chops in skillet, reduce heat to medium and cook 7-8 minutes, turning once halfway through cooking time.

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